Aussie Barbecued Boneless Leg of Lamb

Name: Aussie Barbecued Boneless Leg of Lamb
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 1 cup vegetable oil; 1/2 cup white vinegar; 2 garlic cloves, minced; 1 tablespoon salt; 1/2 teaspoon black pepper (to taste); 3 lbs boneless leg of lamb, trimmed of fat; 1/2 cup water; 1/2 cup lemon juice; 3/4 cup vegetable oil; 2 1/2 cups tomato puree; 2 cups onions, chopped; 2 tablespoons white vinegar; 2 teaspoons hot pepper sauce, such as tabasco; 1 teaspoon hot green chili pepper, minced; 2 garlic cloves, minced; 1 tablespoon mustard powder; 1 teaspoon salt

Submitted by sassafrasnanc

"Well worth every hour of waiting for this to slow cook on the grill (or oven). You'll have plenty of time to enjoy your favorite appetizers and cocktails while basting and keeping the coals going. An absolutely divine recipe for Lamb!"

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Ready In:: 2hrs 15mins
Ingredients:: 17
Serves:: 6

ingredients

1 cup vegetable oil
¹⁄₂ cup white vinegar
2 garlic cloves, minced
1 tablespoon salt
¹⁄₂ teaspoon black pepper (to taste)
3 lbs boneless leg of lamb, trimmed of fat
¹⁄₂ cup water
¹⁄₂ cup lemon juice
³⁄₄ cup vegetable oil
2 ¹⁄₂ cups tomato puree
2 cups onions, chopped
2 tablespoons white vinegar
2 teaspoons hot pepper sauce, such as tabasco
1 teaspoon hot green chili pepper, minced
2 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon salt

directions

Marinade:
Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
Basting Mix:
Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
Lightly oil the grate.
Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.

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RECIPE SUBMITTED BY

sassafrasnanc

Fairview, 73

<img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Wine%20Labels/nancycropped.jpg alt= />   http://www.recipezaar.com/members/home/207616/Zaar%20Girls.jpg I've made some of my closest friends because of cooking and food, including Zaar member - NCMysteryshopper - who, I am proud to say, has asked me to do the honor of being her taste-tester for many a new cocktail she has posted. Here's to food, drink, friends and being merry! <a href=http://www.recipezaar.com/cookbook.php?bookid=220958> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif alt= /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></a>

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